Stuffing Balls Recipe


  • 6 Tbsp butter or Metropolitan Market Extra Virgin Olive Oil, divided use
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 12 oz (about 7 1/2 cups) cubed (1/2-inch) rustic Italian bread, see Cook’s Tips to oven-toast until dry
  • 3/4 cup finely diced dried apricots
  • 3/4 cup roasted pistachios, coarsely chopped
  • 1/3 cup chopped fresh parsley
  • 3 Tbsp chopped fresh thyme leaves
  • 1 to 1 1/2 tsp sumac, optional (see Cook’s Tips)
  • 1 1/2 to 2 cups chicken or vegetable broth
  • Salt and pepper, to taste
  • 2 large eggs, lightly beaten


  1. Preheat oven to 350°F.
  2. Heat 2 Tbsp butter or olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook, stirring, until soft.
  3. Stir in dry bread cubes, apricots, pistachios, parsley, thyme, sumac, and 1 cup broth. Set aside for 15 minutes, stirring once or twice, to allow bread to soften and absorb broth.
  4. Season well with salt and pepper, to taste. Stir in eggs and a little more broth, just enough to be able to press mixture into balls.
  5. Line 2 large baking sheets with parchment paper. Form 1/4-cup portions of stuffing mixture into balls, packing tightly so balls keep their shape. Place on lined baking sheets.
  6. Bake for 15 minutes. Melt remaining butter (or use olive oil). Remove sheets from oven and brush melted butter or oil on balls. Return to oven for another 10 to 15 minutes or until hot and golden brown. Serve warm.
  7. Cook’s Tips:
  8. If buying fresh bread, use 1/2 loaf Como bread. Remove part or all of the crust, for more tender stuffing balls. To oven-toast the bread cubes, spread on a baking sheet and bake in a preheated 225°F oven for 15-25 minutes, stirring once, until dry.
  9. Sumac is a Middle Eastern ground dried berry that adds a bright, lemony flavor to dishes. It’s handy to have on hand to season a variety of dishes—and it’s a great substitute for lemon zest.
  10. Variations:
  11. In place of apricots, pistachios, and sumac, you can try—
  12. Sausage: 1 1/2 cups browned, crumbled sausage
  13. Mushroom: 2 cups chopped mushrooms, sautéed with onion and celery
  14. Apple-Hazelnut: 2 cups diced, peeled apples, added with celery, and 1 cup toasted, chopped hazelnuts with thyme
  15. Cranberry-Pecan: 3/4 cup dried cranberries and 3/4 cup toasted pecans

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